Plum Cake

Name: Plum Cake
Ingredients: 1 lb ripe and juicy black plum (about 3 large or an equal amount of ripe plums of your choice); 10 tablespoons unsalted butter (at cool room temperature); 23 cup granulated sugar; 13 cup light brown sugar; 2 large eggs; 14 teaspoon almond extract or 12 teaspoon pure vanilla extract; 1 cup all-purpose flour; 14 teaspoon baking powder; 14 teaspoon baking soda; 23 cup roasted almonds, that have been finely ground in a food processor; 14 teaspoon salt; 12 cup apricot preserves; 2 teaspoons water

13 ingredients

20 steps

Ingredients

1 lb ripe and juicy black plum (about 3 large or an equal amount of ripe plums of your choice)
10 tablespoons unsalted butter (at cool room temperature)
23 cup granulated sugar
13 cup light brown sugar
2 large eggs
14 teaspoon almond extract or 12 teaspoon pure vanilla extract
1 cup all-purpose flour
14 teaspoon baking powder
14 teaspoon baking soda
23 cup roasted almonds, that have been finely ground in a food processor
14 teaspoon salt
12 cup apricot preserves
2 teaspoons water

Directions

1

Heat the oven to 350 degrees and adjust rack to the center position.
2

Lightly butter the bottom and sides of a 9-inch spring form pan, line the bottom with parchment and lightly butter the parchment.
3

Cur each plum in half; remove the stone and cut each plum-half into 4 equal sized wedges.
4

If using small Italian plums you should cut each plum-half into only 2 pieces.
5

Set adise.
6

Cream together the butter and the 2 sugars at medium speed until light and fluffy, about 3 minutes.
7

Add the eggs one-at-a-time and beat until incorporated, about 30 seconds each, scraping down the sides of the bowl as necessary.
8

Add the almond (or vanilla) extract and beat to combine, about 10 seconds.
9

Add the dry ingredients and beat on low until moistened.
10

Increase the speed to medium and beat for an additional minute.
11

Finish mixing batter by hand with a spatula.
12

Transfer batter to prepared pan and smooth top with spatula.
13

Arrange plum wedges on top in concentric circles.
14

Place in oven and bake until dark golden brown and a tester comes out clean, about 45 minutes, rotating the pan 180 degrees halfway through baking.
15

Cool on rack until slightly warm, about 45 minutes.
16

Remove sides from pan and finish with a dusting of confectiners sugar or (for a more elegant look) the apricot glaze as described below.
17

Serve immediately with vanilla ice cream or lightly sweetened whipped cream.
18

FOR GLAZE:.
19

Gently simmer the preserves with the water for 2 minutes.
20

Strain the mixture and brush over cake.